Fish Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew ricotta is the kind of recipe that makes you wonder why you ever reached for the dairy version. Soaked raw cashews blended with fresh lemon juice, lemon zest, nutritional yeast, and a hint of garlic come together into something thick, spreadable, and genuinely delicious. The nutritional yeast adds a subtle savory depth that mimics the complexity of traditional ricotta without any animal products — and absolutely nothing from the sea. For anyone navigating fish or seafood restrictions, store-bought cheese alternatives can be a minefield of unexpected additives, but every ingredient here is straightforward and easy to verify. A short chill in the fridge lets the flavors settle and the texture firm up beautifully, making it perfect for spreading on toast, layering into pasta, or dolloping onto a grain bowl. Fresh basil folded in at the end is optional but highly recommended if you want that extra herby lift.
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Learn more →Ingredients
6 servings
- 1 ½ cups raw cashews
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp nutritional yeast
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
- 3–4 tbsp water, plus more as needed
- 2 tbsp fresh basil, finely chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for 2 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and noticeably softened.
- 2
Drain the cashews through a fine-mesh strainer and rinse under cold running water.
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